This crazy spring weather made me crave a light yet warming dish to make. I recall my mom making stuffed cabbage with ground meat and went to go buy the ingredients for it.

Once home I realized I did not want to go through the trouble of rolling all the stuffed cabbages out. There has got to be a cabbage and meat stew. Well, of course there is!

I and ran across a Turkish recipe that was a cabbage and meat stew with warming spices. Of the many I saw of this, many were different than the other. Each family makes it a little bit different.

Some used beef, some lamb, some ground, some cubed meats. Some were more like a soup. Some were spiced with cinnamon. Some were hot pepper based . Some added Bulgar wheat.

I created my own version out of the average ingredient and spices I saw. The result was so good, I made this post you are reading! Trust me when I say you will be amazed at how good this is.

I decided to use both ground lamb and beef for this. The chunky stew meat ones seemed much more like soup. Honestly, the chunks of meat can become tough if not cooked for a long time. Cooking forever also disintegrates the cabbage and did not want that. I wanted it to be cabbage based.

I went for the warming spices but not the cinnamon. Cinnamon just imparts its own unique flavor that can take over the dish. I just wanted a warm sense to it. Cumin, coriander, and paprika did the trick.

Before adding the cabbage, the coriander made it come across as some amazing exotic version of chili. I think I will try that on its own down the road for fun. All mixed with the cabbage and beef broth, this turned super balanced and savory. Nothing overwhelmed the flavor. No big lamb taste, no big cabbage profile. Just a fantastic stew.

It really hit the spot for a stormy night. The next day, it was even better for lunch.

Here’s the recipe. It takes about an hour to make.

KAPUSKA

MAKES 8 SERVINGS

• 1 large onion, (I used red onion) chopped fairly small
• 2 tbsp butter and 1 tbsp olive oil (to prevent burning)
• 1 lb ground lamb
• 1/2 lb ground beef
• 1 head green cabbage, chopped into medium chunks
• 3 tbsp tomato paste. You can also use fresh tomatoes if in season. About a handful of fresh.
• 1 tsp Aleppo pepper (or red pepper flakes or Urfa Biber)
• 1 tbsp paprika (I like smoked for this)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cups beef broth
• salt and pepper to taste

1. Heat butter and oil in a pot or large pan over medium heat. Add onion and cook for about 5 minutes until translucent.
2. Add ground meats, stirring often to break up into small bits. Cook until browned, about 5 minutes.
3. Add tomato paste and cook for about a minute to cook the paste a bit
4. Add pepper flakes, paprika, cumin, and coriander and stir in.
5. Add cabbage and broth and mix to combine.
6. Bring it up to a boil, lower heat to a simmer, and cook for about a half hour.
7. Add salt and pepper to taste and serve.

I can say that this is be even better the next day and reheated after the flavors really meld together.

I served this with a salad.

OPA!